About Us. The Number One Mistake Parents Make When Heating Breast Milk Most people are aware that overheating breast milk can significantly damage the nutritional and immunological value, but the real question is how hot is too hot. If you use tap water to heat breast milk, use warm water, not the hottest. Most hot tap water is set to F to F the Consumer Product Safety Commission suggests that water heaters be set to a maximum temperature of F to prevent scalding injuries in children, but many are set higher.
When warming bottles for our son, we routinely took a mason jar of milk from the fridge and placed it in near boiling water. VERY hot! If you want to make sure it stays below degrees, then there are a couple of options: Use a bowl of warm water: Not-too-hot tap water changed out once or twice should bring milk from refrigerator temp to body temp within a few minutes. Use a bottle warmer: Baby Gear Lab recommends the Kiinde Kozii , which has a unique and sophisticated mechanism to prevent overheating.
This does, indeed make it harder to digest. Of course, we're starting with homoginised and pasteurised milk, which has already been heated, making it difficult for some persons, especially adults and those of certain racial origins, to digest in the first place. Sponsored by CafelatStore. Any higher than that and I loose sweetness. I recently got the Decent Espresso programmable thermometer, and it is terrific.
I set the alarm to , which helps me get consistent results even in the pre-caffeinated morning-brain-fog scenario. I've found stay mostly just below F works well for me both in terms of taste and pleasant drink temperature. I think, for me, F might be subjectively too cool. Sponsored by Baratza. I've noticed with analogue thermometers that when I stop the steaming at 60 C the temperature continues to rise several degrees past. Fats actually destabilise milk foam and you will always get better foam with skimmed or fat-free milk.
The membrane protects the fats from any mechanical or chemical damage. In simple terms, the fat is in large spheres that are protected by a layer. Knowing this helps us understand what happens when milk is heated. A pitcher of milk on an espresso machine. Credit: Hamza Bounaim. This suggestion is backed up by research into the chemistry of heating milk. An espresso-based beverage with latte art.
Credit: Lex Sirikiat. This means that the foam will be thin and you will see different sizes of air bubbles merging together. But why does it do this? In this low temperature range, whey proteins have only just started to denature and the fats are a mixture of liquid and solid. Solid fats destroy foam by piercing the thin lipid membrane. This results in partially liquid fats entering the fragile air bubbles formed by the denatured proteins. Liquid fats can also displace proteins from the surface of air bubbles and cause the bubbles to join together, or coalesce.
This also happens because of the low viscosity of milk at lower temperatures. Three cappuccinos with latte art. Credit: Nate Dumlao. Milk foam gets more stable as the barista increases the temperature.
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